stuffed eggplant rolls

Very hearty and very tasty.  I’m a huge eggplant lover.  So that means I’m constantly trying to incorporate it into my meals.  These turned out delicious.  Perfect entree, or party appetizer.  The only thing I would change is I would peel the skin off of the eggplants next time.  It was a tad bit chewy.  The “meatballs” were incredible.  And they definitely look like weenies in a blanket.  See my picture below.  So adorable.

This recipe was adapted from


  • 2 small eggplants
  • 2 tsp salt
  • 1 garlic clove, halved
  • 1 lb ground meat
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 eggs, beaten
  • 2 tbs fresh parley, fine chop
  • olive oil
  • Shredded gruyere cheese


You may remove the skin from the eggplant if you prefer.  Slice eggplant lengthwise as thin as you possible can.  Eggplant must be sliced thin.  Place the eggplant slices in a colander and sprinkle all with salt.  Set aside for 2 hours.

Preheat oven to 350 F.  Line a baking sheet with parchment paper and oil the parchment paper.  Rub the inside of a large bowl with the garlic halves.  Discard the garlic.  Combine the meat, bread crumbs, parmesan cheese, eggs and parsley, along with a pinch of salt and pepper until just incorporated.  Using a paper towel, pat the eggplant slices dry.  Form long cylinder meatballs (see pic below) and roll them up using the eggplant slices.  Place on baking sheet and drizzle rolls with olive oil.

Bake for 30 minutes.  Remove sheet from oven, sprinkle with shredded cheese and place back into oven until melted.  Serve immediately.

Yields 4 servings.

…delicious happens

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